‘You can’t have tapas without a tortilla. There’s a reason why, back home in England, they call it a Spanish omelette. When it comes to eggs and omelettes in general, I’m of the school that leans towards softness and warmth. If you prefer them cold, go for it; and if you like your eggs harder, cook it a little longer. I won’t hold it against you. Much.’

Have a natter

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

1

In a small non-stick frying pan, heat the olive oil and, when it’s just quivering, add the potatoes and the onion. Poach gently in the oil for about 15 minutes, until soft and just taking colour.

2.

Remove from the oil with a slotted spoon and drain on kitchen paper. Let the oil cool down, then strain it and set aside.

3.

When the potatoes are cool, beat the eggs in a bowl with salt and pepper (and the piment d’espelette, if you’re using it). Add the potatoes and onions.

4.

Heat 1–2 tablespoons of the used olive oil in a 15cm (6 inch) tortilla or omelette pan (it should be about 4cm/1ó inches deep). Add the egg mixture and cook for 5 minutes, teasing it away from the side of the pan with a palette knife.

5.

When the 5 minutes are up, hold a pan lid that’s slightly larger than your tortilla pan tightly over the omelette. Turn it out onto the lid, then slide it back into the pan and cook the underside for a further 3–5 minutes, depending on how fi rm you like your eggs.

Have a natter

A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge is published by Mitchell Beazley, £15.99
Image credits: Tamin Jones

1

In a small non-stick frying pan, heat the olive oil and, when it’s just quivering, add the potatoes and the onion. Poach gently in the oil for about 15 minutes, until soft and just taking colour.

2.

Remove from the oil with a slotted spoon and drain on kitchen paper. Let the oil cool down, then strain it and set aside.

3.

When the potatoes are cool, beat the eggs in a bowl with salt and pepper (and the piment d’espelette, if you’re using it). Add the potatoes and onions.

4.

Heat 1–2 tablespoons of the used olive oil in a 15cm (6 inch) tortilla or omelette pan (it should be about 4cm/1ó inches deep). Add the egg mixture and cook for 5 minutes, teasing it away from the side of the pan with a palette knife.

5.

When the 5 minutes are up, hold a pan lid that’s slightly larger than your tortilla pan tightly over the omelette. Turn it out onto the lid, then slide it back into the pan and cook the underside for a further 3–5 minutes, depending on how fi rm you like your eggs.

‘You can’t have tapas without a tortilla. There’s a reason why, back home in England, they call it a Spanish omelette. When it comes to eggs and omelettes in general, I’m of the school that leans towards softness and warmth. If you prefer them cold, go for it; and if you like your eggs harder, cook it a little longer. I won’t hold it against you. Much.’

Classic Tortilla

1

In a small non-stick frying pan, heat the olive oil and, when it’s just quivering, add the potatoes and the onion. Poach gently in the oil for about 15 minutes, until soft and just taking colour.

2.

Remove from the oil with a slotted spoon and drain on kitchen paper. Let the oil cool down, then strain it and set aside.

3.

When the potatoes are cool, beat the eggs in a bowl with salt and pepper (and the piment d’espelette, if you’re using it). Add the potatoes and onions.

4.

Heat 1–2 tablespoons of the used olive oil in a 15cm (6 inch) tortilla or omelette pan (it should be about 4cm/1ó inches deep). Add the egg mixture and cook for 5 minutes, teasing it away from the side of the pan with a palette knife.

5.

When the 5 minutes are up, hold a pan lid that’s slightly larger than your tortilla pan tightly over the omelette. Turn it out onto the lid, then slide it back into the pan and cook the underside for a further 3–5 minutes, depending on how fi rm you like your eggs.